1. Wash the purple cabbage, cut into small pieces, put it in the cooking machine, add an appropriate amount of water, and make a puree
2. Mix the noodles with cabbage juice to form a moderately hard dough. Cover with plastic wrap and let it rest for about 20 minutes. When making noodles, the ratio of liquid to flour is 1:2.
3. Add various seasonings to pork fillings with a fat-to-lean ratio of 3:7, and stir in one direction with chopsticks.
4. Take a piece of dough and knead it on the chopping board into an oblong shape of moderate thickness
5. Cut into small doses with a knife
6. Sprinkle a little bit of dry noodles to prevent sticking, press flat with your hands
7. Use a rolling pin to roll out a thick dough with thin edges and thick middle
8. Put stuffing
9. Pinch the sides
10. Pinch the two corners together
11. Look, it's in the shape of ingots, just cook it in the pot
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